Lahori Chanay
Flavourful chickpea curry popular for breakfast/brunch. The chickpeas are simmered until tender and infused with spices resulting in soft chickpea gravy that melts into your mouth.
Ingredients
Spice Mix
- 1 tbsp Cumin
- 1 tbsp Coriander
- 5-6 Cloves
- 10 Black Peppercorns
- 1 Black Cardamom
- 2 Pieces of Cinamon Sticks
Chickpea Gravy
- 800 g Boiled or Canned Chickpeas
- ⅓ cup Red Lentil
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Red Chilli Powder
- 1 tsp Salt
- ¼ tsp Baking Soda
- ¼ tsp Turmeric
- ¼ Cup Oil
- Fresh Coriander and Chillies
Instructions
- If you are using raw chickpeas, soak them overnight. Boil them in a pot of water until they are tender and cooked through. Reserve some water in which they were boiled for use later.
- Dry roast all the whole spices for a minute and grind them into a powder.
- In a pot heat oil and add garlic ginger. Fry on low heat for 2 minutes.
- Add red chilli powder, turmeric and 1 tbsp of prepared spice mix. Fry for couple of minutes until oil starts to separate.
- Wash and rinse red lentils and add it. Fry for 2-3 minute and add half cup of water. Cover and cook for 15 minutes on low flame.
- Add chickpeas and add around 3 cups of water saved from boiled chickpeas. The water should be enough to cover the chickpeas. If you are using canned chickpeas you can use normal water.
- Add salt and baking soda. Cover and cook for 30 minutes.
- Using potato masher, mash chickpeas slightly.
- Garnish with fresh coriander/cilantro and green chillies.